Shepherd's Pie
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The Tale of Shepherd's Pie
This dish evolved from 'cottage pie,' first documented in the late 18th century as a way for poorer households to stretch leftover roasted meat under a layer of mashed potato. The specific term 'shepherd's pie,' denoting lamb rather than beef, entered common use later in the 19th century.
Ingredients
Scale:· 6 servings
- 500g ground lamb
- 1 onion, chopped
- 2 carrots, diced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 cup beef or lamb stock
- 1 tbsp Worcestershire sauce
- 1 kg potatoes, peeled and quartered
- 4 tbsp butter, 1/4 cup milk
Instructions
- 1Boil the potatoes in salted water until fork-tender, about 15-20 minutes, then drain and mash with butter and milk until smooth; season with salt and pepper.
- 2Meanwhile, brown the ground lamb in a large pan, breaking it up as it cooks.
- 3Add the onion and carrots, and cook until softened.
- 4Stir in tomato paste and Worcestershire sauce, then pour in the stock and simmer until the mixture thickens, about 15 minutes.
- 5Stir in the peas at the end of cooking.
- 6Spread the meat mixture evenly into a baking dish, then top with the mashed potato, spreading to the edges and fluffing the surface with a fork.
- 7Bake at 200C (400F) until the top is golden and the filling is bubbling, about 20-25 minutes.
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